Easy Chicken Stir Fry Recipe
Ingredients & Tools You Need for Chicken Stir-Fry
- 2 lb chicken thighs, fat trimmed and sliced into 2-inch strips
-
1 tablespoon low sodium tamari
soy sauce or liquid aminos can also be used
-
1 tablespoon arrowroot
- or cornstarch
- 1.5 tablespoons fresh cracked (white) pepper
-
1/3 cup low sodium chicken broth
or water
- 3 tablespoons low sodium soy sauce
-
4 tablespoons coconut sugar
- or Stevia in the raw, 1g or 2g
-
3 tablespoons Shaoxing wine
- or Sherry wine, mirin, or dry white wine
-
1 tablespoon rice vinegar
- or white vinegar
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, chopped into squares
-
1 green bell pepper, chopped into squares
- 1 small white onion, sliced into moon-shaped pieces
- 4 green onion stalks, green part only and chopped into 1-inch pieces
- 3 tablespoons avocado oil, divided
-
1/3 cup arrowroot
- (or cornstarch) for batter
- 2 green onion stalks, chopped
- Toasted sesame seeds and fresh lime for garnish
How to Make This Easy Chicken Stir Fry
Step 1
Prepare the Chicken
Remove the chicken from the packaging and pat it dry with a paper towel. Slice the chicken into 2-inch strips. To make it easier to cut, partially freeze the chicken for about 2 hours; this way, it slices like a block of cheese. Add the tamari, arrowroot, and fresh cracked white pepper to the chicken. Use tongs to massage the seasoning thoroughly into the chicken, ensuring every piece is well-coated. Set the chicken aside to marinate.
Step 2
Make the Sauce
In a bowl, combine the low sodium chicken broth, low sodium soy sauce, coconut sugar, Shaoxing wine, rice vinegar, and freshly minced ginger. Whisk these ingredients together until well blended. Season to taste with lime, tamari, or lemon juice, and set the sauce aside.
Step 3
Coat the Chicken
Once the chicken has marinated, add the pieces to a bowl with the remaining arrowroot. Lightly coat each piece, shaking off any excess. Place the coated chicken in a container until ready to cook. Using tongs for this step makes the process easier and cleaner.
Step 4
Cook the Chicken
Heat a nonstick wok or large skillet over medium-high heat. Once hot, add 1 tablespoon of avocado oil and a portion of the chicken. Spread the chicken out in the wok or skillet and let it sear for 2-3 minutes without moving it. Then, use a spatula or spoon to stir and mix the chicken in the wok, flipping it to the other side. Cook until the chicken is cooked through which shouldn’t take more than 8-10 minutes. Set the cooked chicken aside and repeat with the remaining chicken, adding up to 2 more tablespoons of oil as needed.
Step 5
Cook the Vegetables
In the same wok, add the chopped red and green bell peppers and the sliced white onion. Let the veggies sear against the hot surface of the wok without stirring for 2-3 minutes. Then, use a spatula or wooden utensils to toss the veggies in the wok until the onions turn slightly brown, about 6-8 minutes.
Step 6
Combine and Finish
Reduce the heat to medium and add the cooked chicken and green onions to the wok. Toss everything together. Pour in the sauce and stir immediately, folding the ingredients to ensure the sauce thickens and coats the veggies and chicken evenly. Continue stirring and folding until everything is well combined. Remove from the heat.
Step 7
Serve
Garnish the stir fry with toasted sesame seeds and a squeeze of fresh lime. Serve immediately with your choice of grains, for example Jasmine rice. This dish is perfect for a weeknight meal or for meal prep for the week.
